Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
6 kg |
Belgian - Pale Ale6 kg Pale Ale |
|
38 |
3.4 |
79.5% |
|
0.60 kg |
Finland - Crystal Malt 1000.6 kg Crystal Malt 100 |
|
35 |
38 |
7.9% |
|
0.60 kg |
Belgian - Biscuit0.6 kg Belgian - Biscuit |
|
35 |
23 |
7.9% |
|
0.20 kg |
Weyermann - Wheat Malt0.2 kg Wheat Malt |
|
37 |
2 |
2.6% |
|
0.15 kg |
German - Carafa I0.15 kg Carafa I |
|
32 |
340 |
2% |
|
7.55 kg / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
10 g |
Chinook10 g Chinook Hops |
|
Pellet |
13 |
Boil
|
60 min |
12.61 |
22.2% |
|
25 g |
East Kent Goldings25 g East Kent Goldings Hops |
|
Pellet |
5 |
Boil
|
60 min |
12.13 |
55.6% |
|
10 g |
Chinook10 g Chinook Hops |
|
Pellet |
13 |
Boil
|
5 min |
2.51 |
22.2% |
|
45 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
23 L |
Mash In |
Strike |
56 °C |
52 °C |
10 min |
|
|
Mash 2 |
Temperature |
52 °C |
66 °C |
50 min |
|
|
Mash 3 |
Temperature |
66 °C |
72 °C |
10 min |
|
|
Mash out |
|
72 °C |
78 °C |
20 min |
Starting Mash Thickness:
3.28 L/kg
Starting Grain Temp:
20.5 °C |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
3 L |
Wine Must
|
|
Other |
Boil |
5 min. |
Target Water Profile
Chardon, OH City Water (Ward Laboratories Report)
Notes
FERMENTO BIRRA IGA BEER RECIPE
IGA product specifications:
OG 1086, FG 1017, IBU: 22 , ABV 9.2%.
Ingredients
Barley malts and cereals:
Belgian Pale: 6.00 KG 79%
Crystal 100 0.60 KG 8%
Biscuit 0.60 KG 8%
Wheat malt 0,20 KG 3%
Carfa I 0.15 KG 2%
- OG grist malts 1082: (1082 x 20L beer must) / (1086 x 23L) = 83% sugar
Fresh wine must ( possibly fresh harvested): 3.0 litres; OG 1115
- OG grape must 1115: (1115 x 3L grape must) / (1086 x 23L) = 17% sugar
Hops:
Chinook 11.0 AA 10G 60 ’15IBU
East Kent Golding 5.0 AA 25G 60 ’18IBU
Chinook 11.0 AA 10G 5 ‘4IBU
Yeast: Abbaye
Proceeding
MUST & WINE
The grape must previously be cooked for about 3 hours, until the 40% reduction in volume. Bottle it immediately. You can use it after 2 months of maturation.
WORTH & BEER
I mash in at 52 ° C for 10 minutes.
II mash at 66 ° for 50 minutes.
III mash at 72 ° C for 10 minutes, mash out at 78 ° C.
At 5 ‘from the end of boiling add the cooked grape must.
Last Updated and Sharing
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- Last Updated: 2020-03-15 02:16 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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